Heat milk
in a small saucepan until steaming. Do not boil. Meanwhile, whisk the
yolks, sugar, flour and cornstarch together until thoroughly combined.

When
milk is heated and is steaming, add half of it to egg-flour mixture and
whisk until milk is completely incorporated. Pour the mixture back into
the saucepan and combine with the remaining milk.

Cook, whisking
constantly, for 1-2 minutes or until mixture is very thick. Remove the
pan from heat and stir in the vanilla. Cove with plastic wrap to keep a
skin from forming. Chill for at least one hour before filling crepes.

Side Note: We love to make the pudding filling ourselves. Nothing beats that, but if you need a quicker version, you can also substitute a 4.2 oz package of vanilla pudding mix. Follow the directions on the package.

Assemble crepes:

Lay
first crepe on a flat serving dish. Spoon 3-4 tablespoons of pastry
cream inside the crepe. Roll up and drizzle with chocolate sauce.
Garnish with crumbled wafers. Repeat with remaining crepes. You may
serve immediately or chill for later.

Yield: 6 servings (1 crepe each)

Extra Tip: If you want you can also use normal-sized crepes for this recipe. But then you should double the amount of the filling, otherwise you end up with too little filling.

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